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Rebaudioside A's natural sweetening capacity makes it ideal for the food and ...

Rebaudioside A's natural sweetening capacity makes it ideal for the food and beverage industries

Category: Ingredients

Product Type: Sugar & sweeteners

Blue California

Palatinose improves metabolic fat oxidation

Palatinose improves metabolic fat oxidation

Category: Ingredients

Product Type: Sugar & sweeteners


Focus on Health: Ingredient Aids for Satiety

There is considerable science behind 'feeling full.'

Gum Arabic substitute sidesteps rising ingredient costs

Sauces and Dressings Retooled for Cleaner Labels

Innovative flavors drive category growth for condiments, pasta sauce and cooking sauces, but reformulating for a cleaner ingredient deck is also the order of the day.

Processors Reformulate for Allergen-Free Food and Beverage Products

While it is never simple, reformulating for gluten- and allergen-free is getting easier with practice.

Nabisco Good Thins are Full of Flavor

In response to consumer's ingredient and flavor preferences, the savory snack comes in eight varieties.

Category: New Food Products

Product Type: Snacks

Mondelez International

Trends In Mixing And Blending

As food ingredient trends go, so go trends in equipment.

Building a Healthier Savory Snack

Crispy, salty, crunchy … savory snacks are healthier than ever. But what’s next? Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.

Will the FDA Kill the Caffeine Buzz?

If not the agency, then the courts may, as scrutiny of the ingredient ramps up.

Chew on this: Sweet Products for Food Processors to Consider

Ingredient manufacturers haven't wasted any time developing sweeteners that fulfill many of their clients' needs.

Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch

Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.

Can Frozen Foods and 'Natural' Coexist?

Food processors' ability to keep foods natural while improving their taste has risen in tandem with consumers' expectations thanks to the right stabilizers.

Processors Get to the Meat of the Matter with Protein

American custom still puts animal protein at the center of the dinner plate. But some processors worry how they'll keep it there in the future.

Product Development Trends: The Greek Effect Spreads

No longer an end to itself, Greek yogurt has become an ingredient in many dairy (and some non-dairy) products.

IFT 2015 Round-Up: Solutions for Cleaner Labels

Technical innovation and new formulations and ingredients mark IFT's annual meeting of the food industry.

The Dow Chemical Company

A widely used food ingredient from The Dow Chemical Company, Methocel hydroxypropyl methylcellulose (HPMC), has shown promise as a dietary supplement that “may reduce the chances that obese people will develop diabetes and its deadly complications,” according to recent research conducted by the ...

Cadbury's Trident Fusion Gum

Cadbury's Trident Fusion Gum creates a unique, customized experience that doubles or triples gum consumption.

Snack Trends 2013: Health and Indulgence Square Off

The endless variety of savory, salty, cheesy and sweet flavors coating snack foods yields a texture and taste combination to suit just about any consumer's discriminating palate.

Probiotics Showing Growth in the Food and Beverage Market

Interest in probiotic use and potential health claims grows, while regulations follow more slowly.

March 2005 Ingredient Round-Up - Sweeteners

A new crop of sweeteners offers a wealth of functionality and flexibility in formulation.

Dow Wolff Cellulosics

Food gums help replace saturated, trans fats and maintain flavor, texture

A Clean Label Challenge for Product Developers

Research chefs and R&D team leaders are tasked to balance product functionality with cleaner label statements.

Sensient Colors Adds Iridescence to Food Products through SensiPearl Technology

Visual effect technology enhances product line innovation.

Category: Ingredients

Product Type: Colorants

Sensient Technologies Corporation

Beneo Introduces Palatinose for Nth Degree Low GI Performance Drink

Beneo announced that their slow release carbohydrate Palatinose (isomaltulose) is the power behind Nth Degree Low GI, a new low glycemic index performance beverage created for endurance, performance and energy

Category: Ingredients

Product Type: Sugar & sweeteners


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Displaying 76-100 of 240 results